Winemaker Notes
This wine represents that greatest expression of the estate terroir. Subtle oak influence highlights earthy flavor of Assyrtiko. This wine has a steely acidity, and shows fine tension on the finish.
Pair this Assyrtiko with fatty fish, oysters, poultry, pork and smoked cheeses.
Professional Ratings
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Decanter
A little reserved at the moment, but the palate is generous, with weight and structure at the same time. Has lovely mouthfeel and roundness, the refreshing acidity hiding well a warming effect from the alcohol. Really long and mouth-coating.
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Robert Parker's Wine Advocate
The 2016 Assyrtiko is the screwcapped version, not the upper-level Estate Santorini that has some oak. As with last year's comparison of the Atlantis blend and this "regular" Assyrtiko, the difference here is less in concentration (although it has just a little more) than in a bit more steel and a juicier, tighter finish. This year, too, it adds gloriously fresh fruit, finishing with waves of up-front flavor that not all Assyrtiko delivers. This walks down the middle of the road, showing precision and focus, but it also has a fruitier demeanor than the upper level usually produces. It's a nice compromise. It should make people swoon while it is young and fresh. I am a little less sure of what becomes of it as it ages, but it will hold reasonably well, too.
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Wine Enthusiast
The nose of this wine is full of lemon and lime zest, sea salt and stone notes. Its fresh citrus flavors are hemmed in by zesty minerality, offering complexity and a lingering finish. One of Santorinis best whites, hands down."
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Wine & Spirits
Matthew Argyros crafts this wine from his oldest vines and vinifies about ten percent in used oak barrels. It feels electric, as if the acidity is illuminating the wine from inside, giving the lemony fruit a crisp snap. Any richness from the oak reads only in the wines embrace, emanating a warmth like sun off stones. It"s ready now, for a grilled whole fish."
A crisp white variety full of zippy acidity, Assyrtiko comes from the volcanic Greek island of Santorini but is grown increasingly wide throughout the country today. Assyrtiko’s popularity isn’t hard to explain: it retains its acid and mineral profile in a hot climate, stands alone or blends well with other grapes and can also withstand some age. Somm Secret—On the fairly barren, windswept Mediterranean island of Santorini, Assyrtiko vines must be cultivated in low baskets, pinned to the ground. The shape serves to preserve moisture and protect the growing grapes in its interior.
